Ingredients:
6 large eggs, hard boiled
1 medium haas avocado
2-3 tsp fresh lime juice
1 tsp red onion, minced
1 tbsp minced jalapeno
1 tbsp fresh cilantro, chopped
kosher salt and fresh ground pepper, to taste
1 tbsp dicd tomato
pinch chile powder (for garnish)

Directions:
Peel the cooled hard boiled eggs.
Cut the eggs in half horizontally, and set the yolks aside.
In a bowl, mash the avocado and 2 whole egg yolks; discard the rest. Mix in lime juice, red onion, jalapeño, cilantro, salt and pepper and adjust to taste. Gently fold in tomato.
Scoop heaping spoonfuls of the guacamole into the 12 halved eggs. Sprinkle with a little chile powder for color and arrange on a platter.

Nota: Elize Grobbelaar
Ek het pietersielie ipv koljander gebruik, het al die eiergele gebruik en net 1 avo want ek het resep 3 keer gemaak. ‘n Elektriese eierkoker werk die beste. Het rooi jalepeno chilli gebruik en nie met 3 vermenigvuldig nie.
Foto: Elize Grobbelaar.

CUCUMBER CUPS STUFFED WITH SPICY CRAB OR TUNA

3 long cucumbers
1/4 cup sour cream (use reduced fat for lower-cal version)
1/4 cup cream cheese, softened (use reduced fat for lower-cal version)
3/4 cup crab meat or tuna, excess water removed
1 tsp hot pepper sauce (Tabasco )
1 tsp brown mustard
Salt and pepper to taste
1 tbs minced green onion
Garnish with chili powder or paprika if desired

Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.
In a bowl, combine the sour cream and the cream cheese with a fork until well combined. add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. Serve within 2 hours of making.
Experiment with different dips in the cucumber cups like hummus or a Greek yogurt spread. Enjoy!

Elize de Kock

MINI APPELKRUMMEL TERTJIES

4 appels in stukkies,
rozijntjes (sommer hand vol),
kaneel na smaak,
200g meel,
200g botter,
150g ligte bruin suiker!
Meng al die ingrediënten grof en sny appeltjes in stukkies en meng ook in die beslag in.
Zit in oond op 200 grade C vir 30 min!

BRON- Elicia Elzo Wippo

Easy ! Healthy ! Delicious !

Ingredients :
2x apples
Cinnamon ( optional )
Baking paper

Method :

1. Pre heat your oven to 85C
2. thinly slice apples ( I cut my apples in half and cut them it was just easier for me )
3. Place them on a baking tray that has baking paper on .
4. Pringles with cinnamon if you want ( I just did one side , you can sprinkle sugar on BUT I was staying healthy so I didn’t )
5. Bake them for 2 hours . Turn them at each half hour .
6. Turn the oven off and leave them in the oven till the oven is cool.

Note : remember to make sure you don’t slice them thick , they will go soggy or be a little soft and not crunchy . But they will still be nice though I like mine crunchy .

BRON- Janine Barkhuizen

KERSFEES VRUGTEKOEK MET RUM TRUFFELS
1 kg vrugtekoek
3 x 180 g donker sjokolade
80 ml Rum
klapper en sjokolade vermicelli om in te rol
Smeer 2 panne of spuit met Spray ‘n Cook

Krummel vrugtekoek en sprinkel Rum oor, meng deur.
Mikrogolf gekapte sjokolade tot gesmelt, roer af en toe.
Voeg sjokolade by vrugtekoekmengsel en meng goed deur.
Vorm eetlepelsvol van die mengsel in balletjies en rol in klapper, sjokolade, neute ens.
Heerlik!

Resep en foto: Carol Elliott Claassen

BILTONG EN KAASSTROOITJIES
70 gm gerasperde biltong (150 ml)
50 gm cheddar kaas gerasper (125 ml)
50 ml gekapte groenuie
Knippie rooipeper
25 ml geurselsout
2 x 400 gm pakkies skilferkorsdeeg (ontvries)
Metode:
Meng biltong, kaas, uie en rooipeper.
Rol een deegrol uit 2-3 mm dik op ‘n meelbestrooide oppervlak. Sprinkel die biltongmengsel eweredig oor die deeg oppervlak. Rol die tweede deegrol ook uit en plaas dit bo-op die vulsel.
Druk liggies saam.
Sny die deeg in 150 mm x 15 mm strokies
VARIASIE
Draai deeg, amper soos koeksisters, en plaas op bakplaat, geur met aromat en bak by 220 grade vir 10 min. Koel heeltemal af.♥

Resep: Carol Elliott Claassen
Foto: Thalia Botha-Rondganger

Seafood Dressing for Prawn Cocktail using bottles Anchovies
Anchovy fillets, sliced then mashed with a knife

10 Fillets

1 cup mayonnaise
1T Tabasco
1 T tomato sauce
1 T Worcestershire sauce
black pepper to taste, no salt!!!!

Mix all, and mix through cooked pealed and devained prawns

Can whizz with stick blender

BRON- Minnie Fourie

IRISH “POTATO” BALLS
¼ cup butter, softened
½ (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2 ½ cups flaked coconut
1 tablespoon ground cinnamon

In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners’ sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set.

Recipe and photo: Mandy Nel

VRUGTE SOSATIES EN GROENTEWORS

Vir die vrugtesosaties het ek perskes, piesang, pynappel en skywe agurkies ingeryg, bedruip met balamiese asyn en heuning.

Die wors is gemengde groente wat ek met grofgerasperde kaas en gebraaide uie gemeng het. Mens kan seker nog bacon ook insit of hoe???? En dan stop jy dit in ‘n derm.

Hester Snyman Caswell Maritz

KERRIEVIS EN GROENTE TERTJIES
(Vinnig en baie lekker)
12 Muffin pan
Meng tot ‘n slap deeg:
125 ml melk
125 ml kookolie
1 groot eier
250 ml koekmeelblom
10 ml bakpoeier
1 ml sout
Vulsel:
1 blikkie kerrievis, fyngemaak
2 koppies gemengde gaar groente

Skep deeg in muffin pan en skep Kerrie vis/ groente bo-op.
Bak vir 15 min by 200°C.
Ek het paprika oor gestrooi, kan kaas ook oor rasper.
Resep en foto:  Heidi Rowe